This set of Meat Processing Multiple Choice Questions & Answers (MCQs) focuses on “Processing of Bacon – Set 2”.
1. How much of nitrate is added as a curing agent during bacon processing?
a) 120ppm
b) 230ppm
c) 300ppm
d) 400ppm
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Explanation: Nitrite is the widely used as curing agent in the production of bacons. Nitrites enhances flavor and taste. It also preserves the red-pinkish color of the meat in the bacon. It prevents the risk of bacterial contamination like Clostridium botulinum and other microbes.
2. How much of erythorbates is added as a curing agent during bacon processing?
a) 550ppm
b) 250ppm
c) 320ppm
d) 490ppm
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Explanation: Sodium Erythorbate is an antioxidant preservative used in preparation of bacon. It controls and accelerates the nitrite curing reaction. It also maintains the color brightness. Erythorbates are generally added in the form sodium form. These are injected after nitrates are added to the product.
3. How much of phosphate is added as a curing agent during bacon processing?
a) 0.3-0.4%
b) 0.01-0.09%
c) 0.03-0.04%
d) 1-2%
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Explanation: The phosphate is added as chemical preservatives in the bacon. They can increase the shelf life. The recommendation for phosphate is 0.3% to 0.4% in the finished bacon product. Levels higher than 0.5% can have soapy flavor.
4. How much of sugar is added as a curing agent during bacon processing?
a) 0.3%
b) 0.01%
c) 0.04%
d) 0.1%
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Explanation: A level of 0.1% of sugar is recommended to be added in the bacon processing. The sugar is added to impart the sweetness and regulates the saltiness due to nitrates. This is done to avoid extreme caramelization on the slabs surface during cooking.
5. How much of salt is added as a curing agent during bacon processing?
a) 0.3-0.4%
b) 0.01-0.09%
c) 0.03-0.04%
d) 1.5-2%
View Answer
Explanation: The salt content in the bacon is normally in the range of 1.5% to 2%. It acts as preservative which increases the shelf life of the product. It is an important component in the curing process. It is generally used as dry cure agent in bacon.
6. What is the order of adding the ingredients in the bacon processing?
a) Phosphates, salt and curing ingredients
b) Phosphates, curing ingredients and salt
c) Salt, phosphates and curing ingredients
d) Curing agents, phosphates and salt
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Explanation: Phosphates, salt and curing ingredients are the ingredients that are to be added in the order during bacon process. Phosphates are added to increase the shelf life. Salt is added to impart the taste and flavor. Curing agents impart color and texture to the product.
7. When will the pickle pocket occur in bacon processing?
a) If pumping pressure is high
b) If pumping pressure is low
c) If no pressure is given
d) If vacuum is created
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Explanation: If too much pumping pressure is applied on the bacon can results in pickle pockets. These pockets are produced between fat and muscle. This can lead to separation of fat and muscle when bacon is being sliced.
8. What is the recommended temperature of the brine solution used in bacon process?
a) 68°F to 70°F
b) Less than 40 °F
c) 79°F to 85°F
d) More than 80°F
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Explanation: The recommended temperature of the brine solution used in bacon process is less than 40 °F. Brine consist mainly the salt. It is used for the curing the bacon. It imparts the flavor and texture to the bacon.
9. What is the pH of the bacon?
a) 5.2-6.1
b) 1.4-2.5
c) 8.9-9.4
d) 7.8-8.3
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Explanation: The pH should be in the range of 5.2-6.1. When the pH ranges more than 6.1, the bacon becomes firmer, darker and drier. If the pH is lower than 5.2, then the meat becomes paler, softer in texture.
10. Which foods are bad for acid reflux?
a) Ham
b) Bacon
c) Sausages
d) Chicken
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Explanation: Bacon is unfortunately one of the foods that can trigger acid reflux. The presence of fatty and greasy substance can cause the lower esophageal sphincter (LES) to relax, which results in more acid to travel back up to the esophagus.
11. What is the temperature requirement for pressing the bacon?
a) 28°F to 30°F
b) 34°F to 45 °F
c) 19°F to 25°F
d) 54°F to 60°F
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Explanation: The way bacon slabs are cooled and tempered. This will influence the pressing steps. During pressing, bacon slabs should be at a temperature between 28°F to 30°F. This will give a better shape that results in better slicing.
12. What is the temperature requirement for slicing the bacon?
a) 28°F to 30°F
b) 34°F to 45 °F
c) 23°F to 25°F
d) 54°F to 60°F
View Answer
Explanation: The bacon slabs are cooled and tempered as they will influence the slicing steps. During slicing, bacon slabs should be at a temperature between 23°F and 25°F. If bacon slabs are too cold, then slice breakage can happen whereas if bacons are too hot, then fat smearing can occur.
Sanfoundry Global Education & Learning Series – Meat Processing.
To practice all areas of Meat Processing, here is complete set of Multiple Choice Questions and Answers.
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